Marinara Tart

Preparation:

Preparation: Defrost the shortcrust pastry and pressing it with a rolling pin, add the chopped parsley. Roll it out into a disc and line a buttered and floured cake tin, making it go up a bit on the edges. Prick the bottom with a fork so that the pasta does not swell as it cooks. Model a sheet of baking paper on top and check that it adheres well to the walls. Filled with dried legumes. Put in the oven at 160 degrees for 15 minutes, turn off. Boil the prawns in boiling salted water. In a pan, heat two tablespoons of oil with the garlic clove and flavor the clams by adding a little water if necessary. As soon as they are ready, remove the garlic and add the chopped parsley. Mix the ricotta with the beaten eggs, salt, pepper and finally, when it has reached the right softness, stir in the cream, clams and prawns. Adjust the salt and pepper. Remove the paper and legumes from the pan. Pour in the filling, distribute it with the help of a fork, but without crushing it. Decorate the surface with a grid of leftover pasta. Bake in the oven at 180 degrees for 40 minutes. Accompanying wines: Pigato Riviera Dei Fiori DOC, Verdicchio Di Matelica DOC, Gravina DOC.